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Lighthouse Pub

1140 137 Avenue SE Calgary AB T2J 6T6 · Food - General

4 inspections

  1. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher measured 0ppm of chlorine. - Repair the glass cleaner and ensure it is dispensing sanitizer at 100ppm chlorine.-the glasswasher must be tested daily to ensure it is operating properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The glasswasher was not tested frequently as it was still measuring 0ppm chlorine.-train all staff to test glasswasher; it must be tested daily.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 2) No pest control reports onsite for review. Ensure pest reports are accessible onsite either digital or physical copies are acceptable.-previously noted issue; send recent pest control reports via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bar area was dirty with spills and debris.-thoroughly clean shelves, under counters, hard to reach areas, etc.The kitchen had dirty areas and containers.-clean under equipment, shelves, etc. -clean hard to reach areas.-clean food containers with accumulation of dry goods.The walk-in cooler was dirty-clean shelves, under shelves, floor, walls, etc.
  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher measured 0ppm of chlorine. - Repair the glass cleaner and ensure it is dispensing sanitizer at 100ppm chlorine.-the glasswasher must be tested daily to ensure it is operating properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was sitting on the counter at the bar handwash sink.-obtain a dispenser for the paper towel.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 2) No pest control reports onsite for review. Ensure pest reports are accessible onsite either digital or physical copies are acceptable.-previously noted issue; send recent pest control reports via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bar area was dirty with spills and debris.-thoroughly clean shelves, under counters, hard to reach areas, etc.The kitchen had dirty areas and containers.-clean under equipment, shelves, etc. -clean hard to reach areas.-clean food containers with accumulation of dry goods.The walk-in cooler was dirty-clean shelves, under shelves, floor, walls, etc.
  3. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine glass cleaner at bar was tested at 0ppm after multiple runs.- Repair the glass cleaner and ensure it is dispensing sanitizer at 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2023.- Replace and acquire new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Back shipment door has noticeable gaps along the bottom and lower side edges of the door.- Repair the door sweeps and ensure door is vermin proof.2) No pest control reports onsite for review. Ensure pest reports are accessible onsite either digital or physical copies are acceptable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2 lights in walk-in cooler not working.- Repair the lights to ensure adequate lighting is provided so dirt and/or debris is visible for routine cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update February 18, 2025:- Deep cleaning still required in areas noted below. Please clean these areas and ensure regular cleaning is done.1) Build-up of grease and food debris on floor below fryers and cooking equipment, and around the area inside doors of the deep fryers.2) Build-up of dirt on floor in back dishwashing area, above dishwasher, and behind on the walls of dishwasher.3) Ceiling tiles are dirty.A thorough deep clean is needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of food debris and spills on the base inside all standing coolers/freezers in the kitchen.- Please clean these coolers and freezers and ensure regular cleaning is done.2) Cleaning needed under shelves in walk-in area where lighting is inadequate.- Please clean these areas and ensure regular cleaning is done.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket for wiping cloths.Ensure cloths are immersed in sanitizing solutions between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in bar glasswasher.Unit primed and 100ppm was eventually measured. Use test strips to check glasswasher sanitizer levels frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris present on floor in bar area.All areas must be clean and well maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of grease and food debris on floor below fryers and cooking equipment.Build-up of dirt on floor in back dishwashing area.Shelves of kitchen are dirty.Ceiling tiles are dirty.A thorough deep clean is needed.